Crispy Roast Potatoes Recipe For Golden Crunchy Results

Question 1

What type of potatoes make the best crispy roast potatoes?

Accepted Answer

The best potatoes for crispy roast potatoes are floury varieties because they crisp well on the outside and stay fluffy inside. Popular choices include Maris Piper, King Edward, or Rooster in the UK, and Russet/Idaho or Yukon Gold in the US. Avoid waxy potatoes as they tend to be too firm and don’t develop the desired crisp texture.

Question 2

How long should I par-boil potatoes before roasting to get them crispy?

Accepted Answer

Par-boil potatoes for about 8 to 9 minutes, or until the edges are tender and a butter knife easily passes through. This softens the edges enough to roughen them by shaking, which improves crispiness during roasting by increasing the surface area exposed to hot fat.

Question 3

Why do you shake potatoes after boiling before roasting?

Accepted Answer

Shaking potatoes in a colander after boiling roughens their edges and creates a fluffy surface. This extra texture catches the roasting fat better, resulting in crispier, golden edges once in the oven. This simple step is key to maximizing crunchiness.

Question 4

Can I prepare roast potatoes ahead of time without losing crispiness?

Accepted Answer

Yes, you can par-roast potatoes for about 20 minutes until lightly golden, then cool and store them covered in the fridge with the fat for up to one day. When ready, reheat the fat until very hot and finish roasting in the oven until crispy and golden.

Question 5

What is the best fat to use for roasting potatoes to get that perfect crisp?

Accepted Answer

Animal fats like lard or duck fat are traditional and deliver rich flavor and excellent crispiness. For a vegetarian option, use a good-quality vegetable oil with a high smoke point, like sunflower or light olive oil. The key is starting with very hot fat to seal and crisp the potatoes quickly.

Ingredients

Instructions

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Nutrition